Evaluation of the Nutrition Education With Seniors program for Commodity Supplemental Food Program participants
Date
2023-08
Authors
Lu, Chih-Cheng
Major Professor
Advisor
Francis, Sarah L.
Lee, Jeongeun
Buckingham-Schutt, Lyndi
Committee Member
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Abstract
Supporting healthy aging is important if older adults are to age in place. Many older adults are facing food- and nutrition-related health challenges that threaten their quality of life and ability to remain independent. The aim of this cross-sectional study is to determine the impact of the Commodity Supplemental Food Program (CSFP) nutrition education newsletter, Nutrition Education With Seniors (NEWS) program on participants’ food choices, food resource management, and food preparation.
Program evaluations were distributed quarterly to CSFP participants from 2013 to 2022 (n=3,281 respondents). The seven-question evaluation asked about recipe use, application of the information presented in the newsletter, and recipe demonstration participation. During the COVID-19 pandemic from 2020 to 2022, the recipe demonstration question was replaced with questions regarding food supply changes and food supply change impact. Descriptive statistics were used to assess the sociodemographic data. Chi-Square Tests were used to examine the effects these sociodemographic variables had on the program outcomes. Z-test and Bonferroni correction were also used for comparing column proportions.
Many respondents were female (64.5%) and between age 60 to 69 years (52.1%). Nearly two-thirds (61.5%) reported receiving the same amount of food during the COVID-19 pandemic in 2020. The percentage of those reporting no (46.4%) or decreased (47.1%) food supply in late 2021 was evenly spilt. Nearly one-half of the respondents (47.3%) stated experiencing no food supply changes impacts. Most respondents reported using the information presented in the NEWS newsletter to make food choices (79.7%) and to manage food resources (83.9%). Further, 65.6% reported making NEWS recipes at home. The utilization of the NEWS newsletter information to make food choices, apply food management tips, and prepare recipes was significantly affected by gender and age (p<0.02). During the height of the COVID-19 pandemic, making food choices based on the NEWS content were affected by the change in food supply (p=0.046). From 2020 to 2022, more respondents who indicated receiving additional needed food applied the NEWS content for food choices compared to those received too much food (p<0.05). Similarly, more participants who received more food that was needed reported applying the food resource management tips compared to those who had no food supply change impact and those who received too much food (p<0.05).
These results suggest the NEWS newsletter education program helps CSFP older adults make better informed food choices, apply food management tips, and prepare healthy recipes using the commodity food of the month. Moreover, gender, age, food supply change and the food supply change impact may modify the application of NEWS information.
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